Samosa Wraps – Spiced Potatoes, Chickpeas, Chutney Burrito. Easy Spiced Potato Chickpea Burrito for lunch, picnic or carry out. Vegan Nutfree Soyfree Recipe Easily Glutenfree Jump to Recipe
When you want Samosa for lunch, this Samosa Wrap works out amazingly! Make the Samosa Potato mixture. Add some mint chutney or chopped up mint into it. Spice up the cooked chickpeas in a skillet. Layer with chopped tomato, onion, chutney and lettuce or greens, fold and done. No pastry making, no frying!
You can pair the wrap with chutneys such as tamarind chutney, mint cilantro or mango chutney. Layer with spiced beans or chickpeas. All amazing flavors that work so well together. These wraps can be made ahead and store well in the refrigerator.
More Wraps from the blog
- Jamaican Jerk Jackfruit, Caribbean Black Bean Wraps
- Spanish Rice, Buffalo Tempeh Wraps
- Cauliflower Sweet Potato Chickpea Wraps with Coconut chutney
- Cauliflower Shawarma Wraps
Tips to make amazing Samosa potato wraps
- These samosa potatoes are based on my favorite samosa from my hometown. Samosa potato recipes vary a lot. I use many spices to get the deeper flavor (that develops even more with time).Use whichever spices you have. There is tons of flavor, so a few missing spices will work.
- Add a good amount of filling to the wrap. Too little will make flat and squishy wraps and a lot will make it harder to fold the wrap.
- Wrap the burrito tightly so that the ingredients dont fall out easily when eating.
- The filling can be made ahead and then served as however you wish fresh.
Samosa Wraps - Spiced Potato Chickpea Chutney Burrito
Samosa Wraps - Spiced Potatoes, Chickpeas, Chutney Burrito. Easy Spiced Potato Chickpea Burrito for lunch, picnic or carry out. Vegan Nutfree Soyfree Recipe Easily Glutenfree
Servings: 4
Calories: 413kcal
Ingredients
Samosa Potatoes:
- 1 tsp oil
- 1/4 tsp (0.25 tsp) cumin seeds
- 1/4 tsp (0.25 tsp) coriander seeds
- 1/2 (0.5 ) serrano pepper, chopped or other hot or mild green chili pepper (optional)
- 1 tsp ground turmeric
- 1/2 to 1 tsp ground cumin , preferably roasted
- 1 tsp ground coriander
- 1/3 tsp (0.33 tsp) cayenne
- 1/2 tsp (0.5 tsp) garlic powder
- 1/2 to 3/4 tsp (0.5 tsp) salt
- 3 medium potatoes ,boiled and mashed coarsely
- 1/4 cup (36.25 g) peas
- 2 tsp minced ginger
- 1/2 tsp (0.5 tsp) chaat masala or 1/2 tsp amchur ( dry mango powder)
- 2 tbsp cilantro mint chutney (or chop a handful of cilantro and mint finely and mix in)
- 1/2 tsp (0.5 tsp) or more lemon juice
Spiced Chickpeas:
- 1 tsp oil
- 15 oz chickpeas ,drained or 1.5 cups cooked
- 1/2 tsp (0.5 tsp) each of ground cumin , coriander, garlic powder
- 1/4 tsp (0.25 tsp) ground cinnamon , cayenne, ginger powder
- 1/3 tsp (0.33 tsp) salt , less or more depending on if the chickpeas are already salted
Wraps:
- Chopped tomato, chopped onion
- cilantro mint chutney
- greens or lettuce , optional
- 4 large wraps
Instructions
- Samosa Mixture: Heat oil in a skillet over medium heat. Add cumin and coriander seeds and cook until they change to a deeper color. Add the Serrano pepper and cook for a minute.
- Add all the spices and mix in. Add the mashed potatoes, salt and mix in. Break any larger pieces. Cover and cook for 2 mins.
- Add peas, ginger, chutney and mix in. Add chaat masala or amchur(mango powder) or both and mix in. Add more lemon juice if omitting these spices. Taste and adjust salt and flavor. Cover and cook for 2 mins, then let sit for another 2 mins for the flavors to develop.
- Chickpeas: Heat oil in a skillet. Add the chickpeas and spices and salt and mix well. Cover and cook for 2 mins. Add a good splash of water and mix, cover and cook for another 2-3 mins. Taste and adjust salt and flavor.
- Wraps: Layer any greens if using. Add the potato mixture. Then some chickpeas, chopped tomato, onion and a drizzle of chutney, Wrap it all up by folding in the left and right sides. Then folding he edge closest to you over the filling. Tuck in and tighten, then continue to roll and tuck. Optionally grill the wrap to seal, serve or store. Serve with tamarind chutney, mint cilantro or mango chutney.
Video
Notes
Use these gluten-free wraps or store bought wraps to make these gluten-free
Make the potatoes and chickpeas ahead for quick wraps.
Nutrition is for 1 wrap, including a regular wheat tortilla
Nutrition
Nutrition Facts
Samosa Wraps - Spiced Potato Chickpea Chutney Burrito
Amount Per Serving
Calories 413
Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 1g6%
Sodium 553mg24%
Potassium 1132mg32%
Carbohydrates 68g23%
Fiber 13g54%
Sugar 6g7%
Protein 17g34%
Vitamin A 715IU14%
Vitamin C 30.7mg37%
Calcium 140mg14%
Iron 10.3mg57%
* Percent Daily Values are based on a 2000 calorie diet.
Zainab
It’s looking delicious..but how to make the wrap..do we have to use wheat & make chapati of it?
Vegan Richa Support
sure – you could certainly try that or i like store bought flour tortillas or you could try making your own!
Lacey
🤩 so delicious! Glad I found this website, finally I cooked Indian food that actually tastes great!
Richa
Awesome
Roxanne
This recipe is phenomenal!!! Absolutely delicious! Will make again and again. I did not have the chutney but used the mint & cilantro in its place. Honestly, its delicious without it but as Emeril used to say, it kicked it up a notch! As always, your recipe did not disappoint! Seems like a lot of work but it really isnt. Try it, you’ll be glad you did! Applause!!!
Vegan Richa Support
BAM!!!
Jessica
So delicious!!! I added a can of diced tomatoes to the chickpeas and simmered for a few minutes. Placed the samosa burritos in the air fryer to crisp them up. Holy smokes….so GOOD! I also made tamarind chutney and mint cilantro chutney for condiments. This recipe is going into my regular rotation.
Richa
Awesome
Patti
Delicious and quick!
SO good the next day too.
Perfect for these hot days when you just don’t want to go in the kitchen!
Vegan Richa Support
exactly, thank you
Erin
Hi,
These look amazing! Can I make these a night or 2 before and pop them in the fridge for the next 2 days? Will the flavour etc still be okay?
Vegan Richa Support
that’s fine – the flavour will improve, but I wouldn’t make ahead more than 1 day as the wrap will absorb some moisture if you didn’t want to keep the wraps & filling separate.
Shamina
I have never made actual samosas because I hate frying and it seems too long and difficult (and I get delicious ones from my mom) but this recipe really isn’t all that trouble and it tastes just as flavorful as a samoso would. I loved it. Especially the potato part is SO good, I could eat it alone.
Vegan Richa Support
excellent, thank you
Jacquie
These were so good!! What a great idea. Much healthier than a fried samosa.
Diljaan Singh
Well do you know how to make base for the wraps, could you please tell.
Vegan Richa Support
i like store bought flour tortillas or you could try making your own!
Bree
Have made on multiple occasions and this recipe is always amazing
Vegan Richa Support
awesome!
Michelle
I’ve had this recipe saved for months and finally tried it today – it is incredible! The spices are so flavorful and delicious. I made homemade flatbread instead of tortillas and made your tamarind chutney. We live in a small town in northern Canada and have been missing travelling to larger centres for good food, this hit the spot and will be a regular. Thanks so much!
Vegan Richa Support
wow!!! sounds like an excellent meal to warm up
Paola
I LOVE this recipe! It’s so easy and full of flavor.
Mitalee Christman
Do these freeze and thaw well? Any advice on how to freeze them?
Vegan Richa Support
not like traditional samosas, no. I suggust freezing the potato & chickpea mixutres separately (ideally just the potato & wait to make the spiced chickpeas on the day that you make the wraps. the wraps will be way too soggy if you froze them.
Ash
Do the wraps not get soggy by lunchtime if made in the morning?
Vegan Richa Support
Try wrapping them in a paper towel first, then in foil or whatever you prefer. The paper towel will help soak up some of the extra moisture. 🙂
Anna
Huge hit in our house. I used store bought mint chutney and tamarind chutney and doubled everything so we had leftovers for lunch during the week.
Richa
Yay